Pasta with Fava Beans and Sausage

Method

1. Clean the fava beans by removing the outer skin. Set aside.
2. Dice the onion, mince the garlic, and chop the chili pepper. Set aside.
3. Remove the casing from the sausage and crumble or chop the meat.
4. Bring a pot of water to a boil, then turn off the heat and keep it aside.
5. In a large pan, heat a drizzle of extra virgin olive oil. Add the onion, garlic, and chili. Sauté until the onion becomes translucent.
6. Add the sausage to the pan and cook, breaking it up with a spoon. Grate a little nutmeg over the sausage and stir.
7. Add the cleaned fava beans and cherry tomatoes. Sauté everything together.
8. Season with pepper and a pinch of salt. Add a few leaves of thyme.
9. Add 2 ladles of the hot unsalted water. Lower the heat to low, cover the pan, and cook for about 10 minutes.
10. After 10 minutes, taste the sauce. Add 3 more ladles of hot water and bring to a boil.
11. Add the pasta to the boiling sauce. Cook over medium heat, stirring occasionally, adding more hot water if needed. Cook the pasta for about 3 minutes less than the package cooking time, keeping the sauce fairly liquid.
12. When the pasta is al dente, remove the pan from the heat. Add a drizzle of extra virgin olive oil and a generous amount of grated pecorino cheese. Toss vigorously to emulsify the sauce and create a creamy texture.
13. Let the pasta rest for 1-2 minutes, allowing it to finish cooking in the pan.
14. Serve the pasta in a bowl, finishing with a drizzle of raw extra virgin olive oil.